Nutrimillets Namkeen – Jowar Sev – Garlic Flavor (50 grams)

1. Use of Jowar (Sorghum):

   • Drought-Resistant Crop: Jowar, or sorghum, is a highly drought-resistant crop that requires less water compared to other grains like rice or wheat. This reduces the environmental strain on water resources, making it a more sustainable choice.
   • Low Input Requirements: Sorghum generally requires fewer chemical inputs, such as fertilizers and pesticides, compared to other cereal crops. This reduces the potential for soil degradation and pollution from agrochemicals.
   • Soil Health Improvement: Sorghum can improve soil health by preventing erosion and increasing organic matter content. It also supports crop rotation, which enhances soil fertility and reduces the need for chemical inputs.

2. Plant-Based Ingredients:

   • Lower Environmental Impact: The product being plant-based means it has a lower environmental impact compared to animal-based products. Plant-based foods typically have a smaller carbon footprint due to lower greenhouse gas emissions and resource use during production.
   • Biodiversity Preservation: By using ingredients like garlic and jowar, which are part of diverse cropping systems, the product contributes to preserving agricultural biodiversity. This diversity helps maintain ecosystem services such as pollination and pest control.

3. Local Sourcing and Traditional Methods:

   • Support for Local Farmers: If the ingredients are sourced locally, this supports the local economy and reduces the carbon footprint associated with transportation. Traditional methods of production often rely on local knowledge and practices that are less resource-intensive.
   • Minimal Processing: Traditional snack foods like sev typically undergo minimal processing, which can reduce the energy consumption associated with manufacturing. This contrasts with heavily processed foods that often require more energy and resources.

Low Carbon Footprint of Namkeen – Jowar Sev – Garlic Flavor

The carbon footprint of the Namkeen – Jowar Sev – Garlic Flavor product is likely low due to the following reasons:

1. Efficient Resource Use:

   • Lower Water and Energy Use: As mentioned, jowar is a drought-resistant crop, reducing the need for irrigation and associated energy use. Additionally, the minimal processing involved in producing traditional snacks like sev means less energy is consumed during manufacturing.
   • Reduced Fertilizer Use: Jowar’s ability to thrive with fewer fertilizers reduces the greenhouse gas emissions associated with fertilizer production and application, particularly nitrous oxide, a potent greenhouse gas.

2. Transportation and Distribution:

   • Local Sourcing: If the ingredients are sourced locally, the carbon emissions associated with transportation are minimized. Local distribution further reduces the product’s overall carbon footprint compared to products that require long-distance shipping.

3. Sustainable Packaging:

   • Eco-Friendly Packaging Options: If the product uses biodegradable or recyclable packaging, it further reduces its environmental impact. Packaging is a significant contributor to the carbon footprint of food products, so sustainable packaging can make a noticeable difference.

4. Plant-Based Production:

   • Lower GHG Emissions: Plant-based products generally produce fewer greenhouse gases than animal-based products. The absence of animal agriculture-related emissions (e.g., methane from livestock) contributes to the lower carbon footprint of the product.

Scientific Justification:

1. Water-Energy Nexus: Research has shown that crops like sorghum, which require less water, also consume less energy for irrigation, leading to a lower carbon footprint (Lobell et al., 2014).

2. GHG Emissions from Fertilizers: Studies indicate that reducing fertilizer use directly correlates with lower greenhouse gas emissions, particularly in the form of nitrous oxide (Smith et al., 2007).

3. Plant-Based Diets and Climate Change: Numerous studies support the idea that shifting to plant-based foods can significantly reduce carbon footprints due to lower emissions from production, processing, and transportation (Poore & Nemecek, 2018).

References:

• Lobell, D. B., Cassman, K. G., & Field, C. B. (2014). Crop yield gaps: Their importance, magnitudes, and causes. Annual Review of Environment and Resources, 39, 179-204.
• Smith, P., Martino, D., Cai, Z., Gwary, D., Janzen, H., Kumar, P., ... & Smith, J. (2007). Greenhouse gas mitigation in agriculture. Philosophical Transactions of the Royal Society B: Biological Sciences, 363(1492), 789-813.
• Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987-992.